Authentic Himachali Sepu Vadi Curry with Warm Pahadi Sidu

Name: Authentic Himachali Sepu Vadi Curry with Warm Pahadi Sidu
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Cuisine: Himachali
Ingredients: 1 cup urad dal (split black gram), soaked for 4 hours; 2 cups fresh spinach leaves, blanched and pureed; 1 cup whisked plain yogurt; 2 tablespoons mustard oil; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 2 bay leaves; 1 large onion, finely chopped; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon Kashmiri red chili powder; 1 tablespoon coriander powder; 1/2 teaspoon garam masala; Salt to taste; Water as needed; 4 warm Pahadi Sidu breads for serving

Experience the rich and comforting flavors of Himachal Pradesh with spiced lentil dumplings simmered in a luscious spinach and yogurt gravy. Perfectly paired with soft, traditional wheat bread for a wholesome mountain feast.

Photo by Vijay Krishnawat on Pexels

90min Total Time

4 Servings

Himachali Cuisine

Recipe

Drain the soaked urad dal and grind it to a smooth, thick batter with minimal water. Season with a pinch of salt and whip well.

Spread the batter evenly in a greased plate and steam it for about 15 minutes until set. Let it cool, then cut into small diamond-shaped vadi pieces.

Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then let it cool a bit. Add cumin seeds, fennel seeds, and bay leaves, allowing them to crackle.

Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until the raw aroma disappears.

In a small bowl, mix turmeric, red chili powder, coriander powder, and a splash of water to form a paste. Add this to the pan and cook until oil separates.

Reduce the heat and slowly pour in the whisked yogurt, stirring constantly to prevent curdling.

Stir in the spinach puree and simmer the gravy for 5 minutes, adding water to adjust the consistency.

Gently drop the steamed sepu vadi pieces into the simmering gravy. Cover and cook on low heat for 10 minutes so the dumplings absorb the flavors.

Sprinkle garam masala over the curry, give it a final gentle stir, and remove from heat.

Serve the hot sepu vadi curry alongside freshly warmed Pahadi Sidu.

Ingredients

1 cup urad dal (split black gram), soaked for 4 hours

2 cups fresh spinach leaves, blanched and pureed

1 cup whisked plain yogurt

2 tablespoons mustard oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

2 bay leaves

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon Kashmiri red chili powder

1 tablespoon coriander powder

1/2 teaspoon garam masala

Salt to taste

Water as needed

4 warm Pahadi Sidu breads for serving

*This AI-generated recipe may contain inaccuracies.